Almost weekly, I make a pesto from whatever greenery I have in my fridge. Usually a combination of arugula, kale, parsley, cilantro. Pulverize it all with some warm nuts (almonds, hazelnuts, walnuts), garlic, anchovy, olive oil, Parmesan, goat cheese, salt, lemon juice/zest. I keep small jars of it in the freezer. And then I have an instant lunch all fancied up with pasta water, Parmesan wisps, and my grandmother's fork.